
I have always had a love for food and creating recipes. I enjoy empowering my patients in meeting their health goals and supporting them in developing a healthy relationship to food. My passion for travel has shown me the beautiful ways other cultures approach food, and the impact food has beyond nutrition. Before Culina, I worked in a variety of clinical outpatient and community settings as well as providing recipe development and credible nutrition writing for food brands. I created a food blog as a way to make easy recipes and nutrition information more accessible to the public. I enjoy helping my patients not only understand nutrition but how to confidently implement those changes in the kitchen.
Favorite thing to purchase at the Farmer’s Market or grocery store: Vine-ripe tomatoes and basil
Fave Recipe: Homemade kibbeh with tzatziki and tabbouleh. I couldn’t pick one, so it became a whole meal!
Fave nutrient-packed snack: Greek yogurt with berries
Nutrition philosophy in a nutshell: Diet should be personalized to fit you! There are so many factors that can alter a diet: taste preferences, physical activity, access to food, ethical & environmental concerns, medical conditions, culture, geography and so much more. Your diet should feel sustainable and enjoyable.
Language(s):
English
Education:
Bachelor of Science in Medical Dietetics, Ohio State University
Dietetic Internship:
Ohio State University Wexner Medical Center
Counseling Style:
Empathetic
Warm
Encouraging
Educational
Guiding